1 teaspoon vegetable oil
1/2 cup red onion, chopped
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1/2 teaspoon salt, divided
4 (4 -6 ounce) boneless skinless chicken breasts
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1 Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
2 Sprinkle thyme and 1/4 tsp salt over chicken.
3 Add chicken to pan; saute 6 minutes on each side.
4 Remove chicken from pan and keep warm.
5 Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
6 To Serve:.
7 Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.